The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Steak with Chickpea Roasted Vegetables
steak, roasted aubergine and red pepper with turmeric rice and pickled onion
Prep in 10
High protein
1/3 daily fibre
4 of 5 a day
New
Serving size
Ingredients
- 80g brown rice (brown rice (100%))
- 2 bavette steaks
- 1 tsp turmeric
- 1 garlic clove
- 1 aubergine
- 1 pepper
- 1 handful of fresh mint
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 unwaxed lemon
- 120g chickpeas in water (chickpeas, water)
- 1 onion (use half)
Nutritional Information
Calories: 772
Protein: 48g
Carbs: 62g
Fat: 37g
Ingredients
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 tsp turmeric (use half)
- 1 garlic clove (use half)
- 120g chickpeas in water (use half) (chickpeas, water)
- 1 onion (use a quarter)
- 1 pepper (use half)
- 80g brown rice (use half) (brown rice (100%))
- 1 unwaxed lemon (use half)
- 1 handful of fresh mint (use half)
- 1 bavette steak
- 1 aubergine (use half)
Nutritional Information
Calories: 607
Protein: 48g
Carbs: 62g
Fat: 19g
Steak with Chickpea Roasted Vegetables
steak, roasted aubergine and red pepper with turmeric rice and pickled onion
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Drain and rinse the chickpeas and dry well with paper towel. In a bowl, mix with half the turmeric and a pinch of sea salt. Dice the aubergine into 2cm cubes and halve the pepper, removing the seeds. Place the pepper (skin-side up), aubergine and chickpeas onto a lined baking tray, keeping them seperate. Drizzle with 1 tsp oil. Season with sea salt and roast for 20-25 mins, until the vegetables are charred.
- Meanwhile, bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain.
- Zest and halve the lemon. Finely slice the half onion and place in a bowl with the juice from the lemon. Mix well and set aside. Finely chop the mint.
- Heat a frying pan with 1 tsp oil on medium-high heat. Rub the steaks with the ginger garlic paste and season with sea salt, then cook (as a guide: cook for 3-4 mins on each side for medium, or 5-6 mins for well done). Leave to rest then slice against the grain.
- Once roasted, roughly chop the aubergines, to form a paste, then put into a bowl with half the mint. Carefully peel the skin off the peppers, then slice into thin strips. Add to the aubergine with 1 tsp olive oil and season with a pinch of salt and black pepper.
- Once the rice is drained, reheat the saucepan on a medium heat. Return the rice to the pan and stir in the remaining turmeric. Mix to coat the rice and cook for 30 seconds. Season with the lemon zest and pinch of sea salt, then serve on plates with the aubergine mix, chickpeas, steak and pickled onion.
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